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Oatmeal Cream Pie Cupcakes

Oatmeal Cream Pie Cupcakes: Fall’s Cozy Sweet Treat!

Delight in the cozy flavors of Oatmeal Cream Pie Cupcakes, a nostalgic dessert perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 box Spice Cake Mix Substitute with yellow cake mix for a lighter taste.
  • 1 cup Water Use milk for a richer flavor.
  • 1/3 cup Vegetable Oil Melted butter can be a great alternative.
  • 3 large Eggs Opt for applesauce for an egg-free version.
  • 1/2 cup Quick Oats Instant oats can work in a pinch.
For the Frosting
  • 4 cups Powdered Sugar Use less if you prefer less sweetness.
  • 1/2 cup Unsalted Butter Consider plant-based butter for lactose-free.
  • 1 teaspoon Vanilla Extract Almond extract can substitute.
  • 2-4 tablespoons Milk Non-dairy milk can also work.
  • 1 teaspoon Cinnamon Nutmeg may serve as an interesting alternative.
  • 1 cup Crumbled Oatmeal Cream Pies Similar store-bought cookies can substitute.
For Topping
  • 2 pieces Additional Oatmeal Cream Pies Cut into triangles for decoration.

Equipment

  • Oven
  • Cupcake pan
  • mixing bowl
  • Piping Bag
  • whisk
  • measuring cups
  • Measuring Spoons
  • cooling rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners, spraying them lightly with non-stick cooking spray.
  2. Mix the spice cake mix with water, vegetable oil, and eggs according to package instructions. Fold in quick oats.
  3. Distribute the batter into the liners, filling about two-thirds full. Bake for 20-25 minutes until a toothpick comes out clean.
  4. Remove from oven and let cool for 5-10 minutes in the pan before transferring to a wire rack to cool completely.
  5. In a mixing bowl, beat butter until fluffy, then add powdered sugar, vanilla, crumbled oatmeal cream pies, cinnamon, and milk until creamy.
  6. Once cupcakes are cool, frost with a piping bag fitted with a star tip.
  7. Top each cupcake with a triangle piece of oatmeal cream pie for decoration.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Allow cupcakes to cool completely before frosting. Experiment with spices like nutmeg or cardamom in the frosting.

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